BG1001U1 - Biologically active lactic acid products - Google Patents

Abstract

The utility model relates to a biologically active lactic acid product enriched with valuable metabolites of lactic acid bacteria and biologically active substances, used for nutrition, prophylaxis or treatment purposes.

Description

Technical field

The utility model refers to a biologically active lactic acid product enriched with valuable metabolites of lactic acid bacteria and biologically active substances, useful for nutritional, prophylactic and therapeutic purposes.

BACKGROUND OF THE INVENTION

Whey is known to be a by-product obtained from the processing of milk into cheese, casein and cottage cheese. Although a waste product from the dairy industry, it is characterized by valuable biological and nutritional properties due to its soluble milk proteins, milk sugar, minerals, trace elements and vitamins. It contains 18 amino acids, 10 of which are indispensable, which is why a number of physicochemical and membrane methods have been developed for processing it to produce protein concentrates, including soluble protein fractions of alpha-lactoalbumin, beta-lactoglobulin, immunoglobulins; lactose concentrates; milk sugar and more. On this basis, there are a number of attempts to utilize whey by concentrating it with and without the addition of sugar, as well as by ultrafiltration [1, 2, 3, 4]. The use of beta-galactose modified hyperfiltration whey concentrate is also known [5].

All patent sources cited above, as well as many others [6], offer lactic acid products based on the use of individual whey ingredients, or whey serves only as an additional source of protein, minerals and lactose to whole milk.

The technical nature of the utility model

The utility model is a biologically active lactic acid product containing all the ingredients of whey enriched with valuable metabolites from the vital activity of selected strains of lactic acid bacteria in a suitable combination with lactose-fermenting yeast, herbal extracts, sucrose and stabilizer.

In particular, the biologically active lactic acid product includes whey pre-pasteurized and fermented with lactic acid bacteria Lactobacterium delbrueckii ssp. bulgaricus-NBPMKK No. 8356, Streptococcus thermophilus - NBPMKK No. 8358 and lactose-fermenting yeasts of the Saccharomyces lactis type in a ratio of 4: 2: 1, herbal extracts of the species Teucrium chamaedrae (bamboo), Flores chamylae ), Hypericum perforatum (St. John's wort) and Glycynhiza glabra (sweet root), sucrose and stabilizer.

To obtain the product, 10001 fresh whey whey is filtered to remove casein particles and counted. To it are added citrate salts for food purposes in an amount of 0.1 to 0.2%, pasteurized at a temperature of 73-75 ° C with a holding time of 5 to 10 minutes, cooled to a temperature of 30-40 ° C and fermented with 2 up to 3% lactic acid bacteria and lactose fermenting yeast. The fermentation is considered complete upon reaching the active acidity of pH 3.5-3.8. Sucrose was added to the fermented whey in an amount of 5 to 7% and a stabilizer in an amount of 0.2 to 0.6% and was concentrated to a dry matter content of 42 to 65%.

In one preferred embodiment, it is contemplated that the fermented whey is added from 0 to 0.3% herb extract, camomile flowers, white yarrow, St. John's wort and sweet root in a ratio of 2: 1: 1: 1: 3 and only then should the sucrose and stabilizer be added, followed by a thickening of the mixture.

The biologically active dairy product thus obtained includes the whey containing lactoalbumin, lactoglobulin and proteins, lactose, mineral salts, trace elements and vitamins close to the blood serum, which ensures its complex utilization. In combination with the essential oils and bitter substances contained in the included herbal extracts, the product has a specific taste and aroma and increased biological effect on the body. The biological value of the product is further enhanced by the fermentation process in which valuable metabolites are accumulated from the vital activity of the selected strains of microorganisms - lactic acid, vitamins, enzymes, amino acids and antimicrobial agents.

In addition, the microflora contained in the product allows it to be well received by children, the elderly and the elderly, as well as by patients whose enzyme system in the digestive tract is impaired by the lack of the lactase enzyme. The substances contained in the herbal extracts - tannin, azolein and others. increase gastric secretion, improve digestion and have a healing effect in gastrointestinal diseases.

The product is well combined with fruit juices and fruit drinks. The specific amino acid, protein and mineral composition make it a nutritional radioprotector.

Examples of implementation of the utility model

The utility model is illustrated by the following exemplary embodiments which do not limit it.

Example 1. To obtain the biologically active lactic acid product, 1001 whey was heated to a temperature of 45 ° C and recovered by centrifugation. 200 g of citrate salts are added for nutritional purposes, pasteurized at 73 ° C for 5 min, cooled to 37 ° C, and fermented with 2 kg of yeast consisting of Lactobacterium delbrueckii ssp. Bulgaricus - NBPMCC No. 8356, Streptococcus thermophilus - NBPMCC No. 8358 and lactose-fermenting yeasts of the Saccharomyces lactis type at a ratio of 4: 2: 1. The fermentation process continued to reach an active acidity of pH 3.5. To the fermented whey is added pre-cooked syrup of 6 kg of sugar and 250 g of starch. The resulting mixture is concentrated to a dry matter content of 45% and the finished product is packed in plastic or glass packages with a capacity of up to 1 kg.

The biologically active lactic acid product, according to the utility model, has good shelf life - can be stored for up to 1.5 years.

The high concentration of lactic acid and carbohydrates increases the buffering capacity and exerts a bacteriostatic and bactericidal effect on the microorganisms, which naturally conserves the product.

EXAMPLE 2 In another embodiment, the biologically active product comprises 100 l of fermented whey obtained from Example 1 and 200 g of herbal extract of herbs: camomile, chamomile flowers, white yarrow, St. John's wort and sweet root in a ratio of 2: 1: 1: 1: 3. After the addition of the herbal extract and the sugar and starch syrup prepared according to Example 1, the mixture was compacted to a dry matter of 48% and packed in suitable glass or plastic containers.

Claims (4)

Claims 1. Whey-based biologically active lactic acid product, characterized in that it includes whey, pre-pasteurized and fermented with 0.1 to 0.3% yeast bacteria and lactose-fermenting yeast, herbal extracts in an amount of 0 to 0.3% , sucrose from 5 to 7% and stabilizer from 0.2 to 0.6% relative to whey. A biologically active lactic acid product according to claim 1, characterized in that the pre-fermentation of the whey is carried out with lactic acid bacteria of the species Lactobacterium delbrueckii ssp. bulgaricus - NBPMCC No. 8356, Streptococcus thermophilus - NBPMCC No. 8358 and lactose-fermenting yeasts of the Saccharomyces lactis type at a ratio of 4: 2: 1. The biologically active lactic acid product according to claim 1, characterized in that the herbal extracts are extracts of the species Teucrium chamaedrae, Flores chamomillae, Herba millefolium (white yarrow), Hypericiza perforatrycyum rythorcyum (Kanthrythrycyrhum) glabra (sweet root). The biologically active lactic acid product according to claim 3, characterized in that the herbal extracts of the species Teucrium chamaedrae (Flood), Flores chamomillae (chamomile color), Herba millefolium (white yarrow), Hypericum perforatum (yellow glacyabryry) sweet root) are applied in a ratio of 2: 1: 1: 1: 3.